Comments on: FROM THE RECIPE BOX: Turkey Chili http://thegazz.com/gblogs/bloginmysoup/2007/10/03/from-the-recipe-box-turkey-chili/ Just another Thegazz.com weblog Thu, 8 Jan 2009 16:52:48 +0000 http://wordpress.org/?v=wordpress-mu-1.0 by: Jennifer G http://thegazz.com/gblogs/bloginmysoup/2007/10/03/from-the-recipe-box-turkey-chili/#comment-2231 Fri, 05 Oct 2007 15:48:05 +0000 http://thegazz.com/gblogs/bloginmysoup/2007/10/03/from-the-recipe-box-turkey-chili/#comment-2231 This sounds like a winner-- can't wait to try it although I make a mean chili myself. Thanks for sharing Brooke! This sounds like a winner– can’t wait to try it although I make a mean chili myself. Thanks for sharing Brooke!

]]> by: The Lovely Miss S http://thegazz.com/gblogs/bloginmysoup/2007/10/03/from-the-recipe-box-turkey-chili/#comment-2227 Thu, 04 Oct 2007 16:03:02 +0000 http://thegazz.com/gblogs/bloginmysoup/2007/10/03/from-the-recipe-box-turkey-chili/#comment-2227 As the one of the lucky recipients of Sunday evening's chili pot, I can also testify that this stuff is good for what ails ya. I'd also like to submit that it's excellent accompanied by a nice grilled cheese sandwhich, or piled on top nachos. As the one of the lucky recipients of Sunday evening’s chili pot, I can also testify that this stuff is good for what ails ya. I’d also like to submit that it’s excellent accompanied by a nice grilled cheese sandwhich, or piled on top nachos.

]]> by: brooke a. brown http://thegazz.com/gblogs/bloginmysoup/2007/10/03/from-the-recipe-box-turkey-chili/#comment-2226 Thu, 04 Oct 2007 13:39:44 +0000 http://thegazz.com/gblogs/bloginmysoup/2007/10/03/from-the-recipe-box-turkey-chili/#comment-2226 Hey Rich - Great recommendations, buddy! I'm a fan of both of the ales you mentioned. As a matter of fact, I've been known to add about 3/4 of a bottle of Dead Guy to the recipe (just after adding the spices, pour in the beer and let it reduce before adding the canned goods). It adds a nice depth to the chili. Truth be told, though, I'd rather just drink the brew. Hey Rich - Great recommendations, buddy! I’m a fan of both of the ales you mentioned. As a matter of fact, I’ve been known to add about 3/4 of a bottle of Dead Guy to the recipe (just after adding the spices, pour in the beer and let it reduce before adding the canned goods). It adds a nice depth to the chili. Truth be told, though, I’d rather just drink the brew.

]]> by: PBR Queen http://thegazz.com/gblogs/bloginmysoup/2007/10/03/from-the-recipe-box-turkey-chili/#comment-2222 Thu, 04 Oct 2007 00:31:35 +0000 http://thegazz.com/gblogs/bloginmysoup/2007/10/03/from-the-recipe-box-turkey-chili/#comment-2222 Having been treated to this fantastic chili and cornbread, I can testify--OH, YEAH...Tes-tify!--that it is very good. Truly confortable comfort food. And, just as good warmed up for a second, third or even more times. Having been treated to this fantastic chili and cornbread, I can testify–OH, YEAH…Tes-tify!–that it is very good. Truly confortable comfort food. And, just as good warmed up for a second, third or even more times.

]]> by: Rich Ireland http://thegazz.com/gblogs/bloginmysoup/2007/10/03/from-the-recipe-box-turkey-chili/#comment-2221 Wed, 03 Oct 2007 21:07:05 +0000 http://thegazz.com/gblogs/bloginmysoup/2007/10/03/from-the-recipe-box-turkey-chili/#comment-2221 Since Byers and Tuckwiller never ask me to recommend a beer with their recipes in Sunday Gazette-Mail, I am taking the liberty to offer a few beer recommendations to go with your chili. There are a lot of different ways you can go here. There is plenty of garlic in this one along with the spices. I find that American pale ales such as Great Lakes Burning River do a good job standing up to spicy foods. If you are not a "Hophead", then you can tone it down and try to harmonize the beer with some of the other flavors. Rogue's Dead Guy ale has a hop backbone, but is balanced toward malty, which should do a nice job with the "fire roasted" tomatoes and cumin flavors. Since Byers and Tuckwiller never ask me to recommend a beer with their recipes in Sunday Gazette-Mail, I am taking the liberty to offer a few beer recommendations to go with your chili.

There are a lot of different ways you can go here. There is plenty of garlic in this one along with the spices. I find that American pale ales such as Great Lakes Burning River do a good job standing up to spicy foods. If you are not a “Hophead”, then you can tone it down and try to harmonize the beer with some of the other flavors. Rogue’s Dead Guy ale has a hop backbone, but is balanced toward malty, which should do a nice job with the “fire roasted” tomatoes and cumin flavors.

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